Chicken Tortilla Skillet

This is a great Tex Mex skillet casserole that can be made in a short time and on the table for a busy and very hungry family. It can be made in the same skillet and baked in the oven, just add a salad and you have a great meal. Another great feature about this recipe is it can be frozen in a baking dish ready to go for another day, and I have baked it in small tins for a party. We love this Chicken Tortilla Skillet and sure hope you will enjoy it!

This Skillet Starts With Cooked Chicken Breast

I like to cook up several chicken breast and then chop them up. I then take 3 cups of the chicken in a freezer bag and freeze it.  Then when I am making a casserole or any dish that call for chicken it is all ready to go in the freezer.  For this recipe today I kept back 2 chicken breast for the casserole.

Mix The Casserole In The Iron Skillet

Bake In The Oven and Serve Hot

Chicken Tortilla Skillet

Miz Helen's Kitchen

Ingredients

2 cooked chicken breast or 3 cups cooked chicken, chopped

2 tablespoons olive oil

1 medium onion, chopped

1 medium bell pepper, chopped

2 cloves garlic, minced

1 jalapeno, seeded and chopped fine

1-15 ounce whole kernel corn

1-15 ounce cream style sweet corn

2 cups sour cream

1 cup green chilies, chopped

1 cup salsa

1 cup sharp Cheddar Cheese, shredded

1 cup Monterey Jack Cheese, shredded

2 cups crushed corn tortilla chips

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper

dash cayenne pepper to taste

Garnish with finely chopped green onion with tops and chopped Roma Tomatoes.

Directions

In a large iron skillet heat the olive oil and cook the chicken until done, then set aside.

While the skillet is still hot saute the onion, bell pepper, garlic and jalapeno until the onion is clear.

Chop the cooked chicken and add it back to the skillet.

Mix the whole kernel corn and cream corn with the sour cream, and salsa.

Add the green chilies and cheese, mix well

Add the corn mixture to the skillet with the chicken and mix well.

Add the seasons to the casserole and mix well.

Stir in the crushed chips.
Bake in the oven at 350 degrees for 30 minutes, serve hot.
Garnish with green onions and tomatoes, chopped

Tips:

This recipe freezes well for up to 3 months

Enjoy!
Print Recipe

Enjoy!

We love Tex Mex food here at the cottage and it is sure better when you can share it with a friend. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen
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